# 3 strips rindless , smoked ,fatty bacon or pancetta.
# 1 lb/450 g mealy potatoes
# 1 lb/450 g onions
# 2 tbsp olive oil
# 20 fl oz/ 625 ml/ 2 and half cup chicken stock
# 20 fl oz/ 625 ml/ 2 and half cup milk
#3 1/2 oz/100 g dried conchigliette
# 5 fl oz/150 ml/ two third cup heavy cream
# Chopped fresh parsley
# Salt and pepper
# Garlic bread and parmesan cheese shaving to serve
# 2 oz/55 g finely chopped
# 2 garlic cloves , crushed
# 2 oz/55 g / half cup freshly grated parmesan cheese white pepper
# 5 fl oz / 150 olive oil.
To make the pesto sauce, put all of the ingredients in a blender or food processor and process for 2 minutes or blend by hand using a mortar and pestle.
Finely chop the bacon , potatoes and onions. Cook the bacon in a large pan over medium heat for 4 minutes . Add the oil , potatoes and onions and cook for 12 minutes ,stirring constantly.
Add the stock and milk to the pan, bring to a boil and let simmer for 10 minutes . Add the conchigliette and let simmer for an additional 10-12 minutes .
Blend in the cream and let simmer for 5 minutes .Add the chopped parsley , salt and pepper and 2 tablespoons of the pesto sauce. Transfer the soup to individual serving bowls and serve with parmesan cheese shavings and fresh garlic bread.